Tequila, Time & Chipotle Chicken Marinade

This chicken marinade is full of flavor. This is not a super strong spicy marinade but has a nice balance and is refreshing. Don’t whip our your most expensive tequila for this, but I like Sauza Hornitos. Maybe I like that because it goes well in the margaritas? Could be!

I served this with Poblano rice and Chipotle lime corn on the cob.

This recipe makes enough for one chicken or four servings of pork, fish or shrimp. For chicken or pork, marinate six hours. For seafood which is more delicate two to three hours. Watch your seafood, if it starts to look cooked like a ceviche, pull it out. It depends a bit on the acidity of your limes.

1 tablespoon black peppercorns

1 tablespoon coriander seed

1/2 cup tequila

1/2 onion sliced thin

6 key limes juiced

1 tablespoon chipotle in adobo chopped fine

2 teaspoons Mexican oregano

1 tablespoon ground cumin

Heat a saute pan on the stove to medium add your corinder seed and black pepper roll them around for a minute to toast them a bit. Place them in a spice grinder or blender and grind them up. Actually I use an old fashioned mortar and pestle and is much less noisy!

Combine all the ingredients. This marinade will hold for one day. With the level of acidity, do not store in aluminum or reactive metals, glass, stainless or plastic is best.